Quesadillas sincronizadas

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About


For each quesadilla

  • 2 (6-inch/15-cm) flour tortillas
  • ⅓ to ½ cup (1½ to 2 ounces/40 to 55 g) shredded melty cheese, such as Monterey Jack or extra-sharp cheddar
  • Pinch of salt
  • 1 thin slice deli ham, torn into pieces (optional)



If you’re making more than one quesadilla at a time, heat a large griddle or several skillets or sauté pans over medium heat until hot. Lay down the first tortilla for each quesadilla on the griddle and spread with half of the cheese and a pinch of salt. Top with the ham, if using (make sure to leave some space between the ham pieces), then the remaining cheese and the second tortilla. Cook, pressing down gently with a spatula, until the cheese has started to melt, the two tortillas stick together, and the bottom is browned, 2 to 3 minutes. Flip and brown the other side, then remove to a cutting board and let cool for a minute (to let the cheese settle so it doesn’t ooze too much). Cut into wedges and serve.